First off, I have to say that the dough recipe is great, that's not really my problem/"challenge"/question. Mine is more of a "mechanics of dough" question.

Last time I made it, it had a 3 day fermentation and then like 3+hours out of the fridge and on the counter at slightly above "room Temp". I was able to stretch it out barely even 2/3s of the way and then had to wait another 1+ hours to be able to get it to relax enough to get in the corners of my pan.

I've watched the Seven Fishes blog's post on the place in Jersey- Rosalita's. Guy from L&B, etc...and his dough seems so relaxed. It doesn't quite stretch out all the way (but more than mine) and then he puts it in a proofer for 10 or 15 minutes and it is super soft.

So...how can I get my recipe and/or method to replicate that without a proofer and it must be more than just the proofer anyway.

Pie Eye,As mentioned, any additional info about your recipe will help. Regarding proofing, one thing you could try is to leave the light on in your oven for about an hour before you are ready to proof and that should bring the temp up to mid 70s for proofing. Or you could make a light box and run a 100 Watt bulb in it. Both would mimic the temp of a proofing box.

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Thanks for the reply guys and sorry it's taken so long to respond. Loco holidays!

Recipe and procedure I used for standard "half sheet pan":

KABF- 17 ozIDY- 1 tSalt- 2 1/2 tOlive Oil- 1 3/4 TWater- 10.5 oz

-Mixed all salt, IDY, and about 3/4 of flour into water (about 75 degrees) in mixing bowl.-Let sit for about 30 mins-Mixed in remaining flour and oil (did not incorporate well)-Removed and kneaded lightly by hand for about 1 minute.-Covered and let rest on counter for about 20 minutes.-Kneaded for 1 minute-Put in oiled container and into the refrigerator for approx. 52 hours.

Then..

-pulled out and let sit at room temp for about 3.5 hours-put in pan and attempted to press out into sheet pan (maybe about 2/3s is all I achieved. was still a little tight and was retracting)-covered with plastic and let rest another 1 1/2 hour on top of heating oven (pan was barely warm)-Placed in pre-heated oven and the results were actually great*- nice bubble formation, crisp and cooked thru w/out being doughy, etc

*results were good, yes, but if I were to ever try and reproduce these results in a commercial setting, this "procedure" would never work. Too long!

I want to be able to pull it out of the dough box, put it in a sheet pan, and go! Possibly w/ a 10 minute-ish ride in a proof box at most.

I would start by using a lower protein flour and less salt. An all purpose flour would handle easier, and salt doughens dough and I really don't see the need for as much as you're using. Try two different doughs side by side and see if it makes a difference.

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buceriasdon

I would start by using a lower protein flour and less salt. An all purpose flour would handle easier, and salt doughens dough and I really don't see the need for as much as you're using. Try two different doughs side by side and see if it makes a difference.

I have been using the dough recipe for the Victory Pig Style pizza for both the pig or any Sicilian pizza I have been making. Good stretch an rise.Check it out in this forum, three or four posts below yours. Steel_Baker also has a comprehensive video on YouTube.